Confession: I have a somewhat abnormal craving for fruit. Where most people probably have about 2-3 servings of fruit a day, I lean more in the 4-6 segment (if we're all being honest here...). Summer is a particularly "difficult"time for those of us trying to practice restraint when it comes to produce of the sweeter variety because so much is in season. And if you haven't caught onto my sarcasm by now, let me rephrase the above with this: Right now is the best time ever because there is literally non-stop fruit in sight, at my fingertips, being devoured by me, 24/7 THE END.

This past weekend I bought two pounds of apricots (because why not...) and decided to make a fresh apricot compote, which I served with a little bit of Greek yogurt and a pinch of thyme for a chilled dessert enjoyed outside.

Directions:Combine apricots, lime juice, and sugar in a large skillet. Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes. Transfer to a small bowl and chill. DO AHEAD Can be made 1 day ahead. Cover and keep chilled. Serve with yogurt or ice cream and garnish with tarragon leaves, if desired.

Ever since I was a kid, I've always had a hankering for bread and butter. (Or as I used to refer to it in Russian, "khleb s maslom".) This is a comforting treat I to this day continue to enjoy. If I'm at home visiting my family in Cleveland, it will always be butter on pumpernickel bread. And now that I'm sort of a grown up, I've actually come to love making this treat from scratch all on my own.

I know the thought of making your own bread and butter probably imposes an image reminiscent of Little House on the Prairie, but it's actually just the opposite. In fact, it's so easy, that this is now my go to appetizer I like to make when we're having guests over. Sometimes we'll leave it out with olives, cheeses, etc., but more often than not—we'll let the bread and butter stand on their own.

Homemade ButterIngredients:-12 oz heavy cream (I like using a local variety from Ronnybrook Farm)

Directions:Pour heavy cream in a blender and mix at lowest speed for about 1-2 minutes. The cream will start to turn into whipped cream (which is pretty cool too!) and air pockets will form at the bottom.

Turn off the blender and with a spoon push the cream back down and turn on the blender again. You'll have to continue this routine (turning off the blender, pushing the cream down, turning it back on) for about 3-5 more minutes.

Eventually, butter will start to form and will turn a little yellow-ish. You'll know it's butter once you have a solid, yellow-ish substance separated from a liquid (this parts called buttermilk). You'll want to run the butter through a sieve to separate it from the buttermilk (which you can also use for baking, making salad dressings, and so much more...).

You'll end up with about 1 cup of butter. I like to refrigerate it for a couple of hours before using and then let it soften outside of the fridge for about 30 minutes before using. The butter is good for 24 hours.

Entertaining guests is something that Chris and I enjoy doing, whether it be a super casual barbecue or a slightly more formal tasting menu. In New York it's definitely more challenging to invite people over, given the small spaces we're all working with, but by cleverly utilizing every inch you have and planning your menu accordingly, it can be done! (Plus, sometimes it's nice not having to fight for a reservation at the best new place in town and having full control over the music.)

As much as I love clothes and the general act of dressing for the occasion (whatever that may be), I always feel like my best fashion years are ahead of me. With every year I age, I get more confident in myself in various capacities. (My mother always told me the women in my family age like a fine wine. I'll let your imagination run wild.) My confidence grows when it comes to my career, but also when it comes to being in my own skin and head (which from about 1997-2009 were riddled with the most asinine insecurities. Seriously parents, I'm sorry. Being a kid/teenager/young adult is not easy.) Back to the long-winded point I'm trying to make which is this: If I'd have it my way, I'd wear caftans all the live long day. But, since it's not yet the year 2050, and while I still have to show up at an office on a daily basis, I'll just have to settle for wearing them on weekends and vacations.

What do you think of when you hear the words Strawberry Daiquiri? If images of slushy pink drinks come to mind, you're not alone. Unfortunately, this drink has gotten a bad rap due to one too many restaurants and hotel bars serving it out of a machine. I myself remember drinking these for the first time on vacation with my family in the Dominican Republic. I may or may not have been 21. (I wasn't.)

I had one of those days recently that I thought was going to go one way, but instead everything sort of fell through at the eleventh hour (queue the tiniest violin). I wallowed like a five year-old for a little, but then I looked at the sun shining outside and realized I have an entire day to do whatever my little heart desired. How often does that happen? Things were looking up.

Today is one of the best days of the year... Um, it's National Chocolate Chip Cookie Day! While we may not get a day off from work, I fully encourage you to indulge in a few of these delicious treats. That said, not all cookies are created equally.

Flamingos make me happy. From a decor/fashion perspective, they can go from kitschy to glam to tacky (it's a fine line), but I love them for their tropical throwback. You know...lazy days by the pool and swanky evenings sipping cocktails. So, I decided to curate a little flamingo guide in case you want to weave one or two of these beautiful pink birds into your life. C'mon, don't be shy...

There are few ingredients I enjoy cooking with more than with rhubarb once it's in season. Besides the fact that it tastes like heaven (in my head that equates to tart, but sweet goodness), rhubarb is the start of something so much more. I'm talking friends over until the wee hours of the night / hanging out beneath the stars / the warm sun against your skin / walking outdoors until your feet ache / kind of memories for me. Rhubarb, while around for a short period of time, signals the beginning of a whole new season for me.

I really love our apartment. We have relatively high ceilings, a storage room in our building, and even outdoor space for a little garden (more on that soon!). That said, one thing that has always been not-so-fun to deal with? Our kitchen. We spend so. much. time in there since we love to cook and entertain, but I think we could still work on making the space more manageable and less cluttered.

I love receiving mail. Not the kind that prompts you to drop a check in the mailbox, but the kind that comes with a handwritten address on the envelope, and even better... a letter from a friend within.

One year ago this week, I was lucky enough to marry my best friend. And while I firmly believe that people put way too much emphasis on the wedding day versus what's really important (the marriage), I have to be honest... I wish I could live it all over again. The amount of love I felt that day is indescribable.

This past weekend I flew home to Cleveland to visit my family. I was in town for just 36 hours or so, definitely making this the quickest trip home for me to date. Like clockwork, as soon as my flight was booked, my Mom was already asking me what I wanted to eat when I came home. Truth be told, I rarely throw her any curve balls when it comes to special requests (I tend to stick with my childhood classics).

I love cooking, but when you're in a small New York City apartment with a teeny, tiny kitchen, it can really test your patience. You learn to invest in only what you need. Single-use appliances need not apply. That said, Chris and I have managed to accrue a handful of little gadgets we find ourselves using on a fairly regular basis in the kitchen.

I'm a big advocate for smoothies. They're easy to make, filling when made with the right ingredients, and give you a boost of energy. I also find that when I have a healthy smoothie for breakfast, it tends to keep me "in line" for the rest of the day. (I mean, unless seriously tempted. These hips don't lie.) When you eat healthy, you crave healthy. Simple as that.

I fall into the Internet abyss a lot. Here's how it starts: I'll find one beautiful photo. That photo leads me to another beautiful photo. From there, I've found a new, pretty blog I've never been on before—so I'll start exploring that. Then I'll remember I'm hungry (NOTE: I am always hungry.) and start searching for recipes (OK. That's not entirely true. Sometimes I just look at food porn photos. You know, the cupcakes and the gooey grilled cheeses of the Internet...) Anyways, one hour later you'll find me exhausted, over stimulated, and sitting in front of a browser window with 50+ tabs open. "I don't know how I got here," I'll think. But it happens ALL. THE. TIME.

Avocados (also known as the alligator pear, but more on that some other time) are pretty amazing. You can put them in a smoothie, whip up some zesty guacamole, top off a salad...even turn them into a face cream. Needless to say, today I'm all about having fun with some 'cados. (NOTE: That's the last time I call them 'cados.) And since toast is all the rage these days, it only makes sense that some genius came up with the concept to blend the two simple, yet delicious elements.

The snow may be gone (hopefully), but we'll continue to wear our rain boots to work, trudging through puddles like vikings on their way to battle. On the bright side, it is SPRING (you can hear the birds chirping, right?) and, a rainy weekend is the perfect excuse to curl up and watch some good flicks. Below are my top picks for April, all currently streaming on Netflix. Some might refer to these as guilty pleasures. I feel no guilt. Only pleasure. Grab some popcorn, maybe a tissue, and enjoy the show.

You know when you're all like, "I just can't see that six foot snow mound outside my front door again," but then you do, and you survive another day, and life goes on? Queue me in March just before Chris and I went to sunny Naples, Florida for a long, relaxing weekend.